Pate de fruits

Pate de fruits

By
From
V is for Vegan
Serves
4

This recipe lends itself to all kinds of flavours and alcohols. There are some unusual ingredients (pectin, glucose syrup and citric acid), but it’s worth buying them for future use, as they don’t cost much, don’t go off and you can use them for many other recipes. Try flavours like passionfruit, quince, or as I’ve done here, blackcurrant. And try adding Champagne for a ‘kir royale’-flavoured pâte de fruits.

Ingredients

Quantity Ingredient
12g yellow pectin
550g caster sugar
500g blackcurrant or other flavoured puree, such as passionfruit (buy it or make your own, see recipe)
70g glucose syrup
3g citric acid
100g granulated sugar, for dusting

Equipment:

Quantity Ingredient
digital thermometer
plastic container, 10 cm x 20 cm, lined with enough clingfilm to hang over the sides

Method

  1. Mix the pectin and 50 g of the caster sugar together in a small bowl or cup. Have this next to your hob.
  2. Heat the purée in a medium, heavy-bottomed saucepan to medium-hot, then whisk in the pectin and sugar mixture. Bring to the boil, then tip in the remaining 500 g caster sugar and the glucose syrup. Measuring on a thermometer, bring the mixture to 107°C and continue to boil at that temperature for a few minutes until it appears to be thicker than jam.
  3. Take off the heat and add the citric acid, then pour into the plastic container to set. Chill in the fridge for 1 hour or until set, then unmould and cut into diamonds or cubes.
  4. Pour the granulated sugar into a shallow dish and turn the diamonds or cubes in it to coat liberally.
  5. To make blackcurrant purée: Blend 500 g blackcurrants (frozen if not in season) with 100 g caster sugar and 3 tablespoons lemon juice. Then push through a sieve to remove all the seeds. Put this in a medium, heavy-bottomed saucepan and warm until the sugar has dissolved and the fruit has thickened slightly. Remove from the heat, allow to cool and then set aside until ready to use. This will keep in the freezer for 3 months.
Tags:
Vegan
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